Slow Cooked Coconut Curry Chicken

While I grant that it’s totally odd to be eating heavy slow cooker dishes when the temperature outside is approaching 100 degrees F and every time we step outside I melt into a small puddle that incidentally seems to attract all the mosquitoes in the DMV area, the slow cooker seems to be one of the few ways I actually get dinner to the table these days.  Just another reason for my love affair with the crock pot: dinner can basically be done by the time baby goes down for and then wakes up from his first nap.  And I can spend the rest of the day feeling like at least I accomplished one thing.

Slow Cooked Coconut Curry Chicken

• 2 pounds bone-in chicken breasts, skin removed
• salt and pepper
• coconut oil
• 2 cans coconut milk
• a big heap fresh basil
• a big handful yellow curry powder
• a handful chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• a big squeeze chili paste or 1 jalapeno, seeded and diced
• 1 tablespoon cornstarch or flour
• 1 teaspoon fresh ginger, grated or minced
• to serve:
  • cooked rice or barley
  • cilantro
  • more basil
  • sour cream or Greek yogurt

1. Heat a large skillet over medium high heat.  Add a little bit of coconut oil.
2. Season the chicken breasts with salt and pepper.  Add them to the pan (don’t overcrowd the pan!) and get a nice brown sear on each side.  Remove to a plate while you assemble the slow cooker ingredients.
3. In the slow cooker, combine coconut milk, basil, about 2 teaspoons salt and a teaspoon pepper, curry powder, and chili powder. Stir to combine and then add the red onions, garlic, and chili paste/jalapeno.  Place the seared chicken on top.
4. Cook on low for 6-8 hours and then remove the chicken; let it cool for a few minutes so you can shred it.
5. As chicken cools, add the ginger to the slow cooker.  Combine a little bit of cornstarch or flour with about a tablespoon cold water and give it a quick stir – add this to the slow cooker to help thicken the sauce a bit.
6. Shred the chicken, removing the bones, and then return it to the crock pot.  Cook on low for another ten minutes or so.
7. Serve on rice (we used barley – oh so good), topped with cilantro.

The Verdict:

Of all the dishes in slow cooker land, this is the one I’ve heard the most rave reviews from my husband about.    In fact, I was pretty sure I shouldn’t be posting this recipe, with the 100 degree heat and all, but then Husband asked: “but what if you forget how you made it?!”  I won’t, because I basically just adapted to our taste from this fabulous lady, but your wish is my  command, honey.